Burkinabe Spiced Lamb Balls

• 1 12 cups yellow onions, chopped
• 12 teaspoon cinnamon
• 1 teaspoon powdered ginger
• 1 teaspoon garlic powder
• 1 teaspoon chili flakes
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 4 tablespoons peanut oil
• 2 lbs cooked lamb, cut into 1 inch strips
• 3 large eggs, lightly beaten
• 13 cup breadcrumbs

1. Add the salt and the peanut oil to a large frying pan.
2. Heat the oil and add the onions, cinnamon, ginger, garlic powder, chilli flakes, coriander and cooked lamb.
3. Saute until the onions have softened, stirring occasionally.
4. Allow the mixture to cool.
5. Pass the ground lamb mixture once through a meat grinder/food processor.
6. To the resulting conglomeration, stir in the eggs and then form into 1 inch balls before dipping in the breadcrumbs.
7. Chill for an hour in the fridge before cooking.
8. Deep fry in batches at 355F for about 4 minutes until browned.
9. Spear the balls with toothpicks and place in a bowl.
10. Serve with a Piri-Piri dipping sauce.

yellow onions, cinnamon, powdered ginger, garlic, chili flakes, ground coriander, salt, peanut oil, lamb, eggs, breadcrumbs

Taken from www.food.com/recipe/burkinabe-spiced-lamb-balls-344044 (may not work)